Reviewed: Nov. 3, 2009

Big hit with my husband and a good spin on lasagne. I put spinach and broccoli as a layer before adding the cheese to add some more veggies to the dish. Also I reduced the mozzerella to make more healthy. Overall great dish!

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SugarMama

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Reviewed: Sep. 2, 2009

I made this recipe over the last weekend and it came out great! By reading other reviewers I've made some modifications: increased the sauce by 1 cup; used 1 6oz jar of good parmesan cheese (put 4oz into the sauce and reserved the remaining to combine w/ 1/2 cup of bread crumbs and spread on top of lasagna); added some oregano, garlic powder and Old Bay seasoning to the sauce; used 1 12oz package of shredded mozzarella w/ 1 cup of ricotta plus 1 egg and some oregano; and last but not least I used the incredible 'No Boiling Lasagna' from Barilla - hassle free, time saving, perfect cooking! Super delicious lasagna, thanks!

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ChefAndriuz

Cooking Level: Intermediate

Home Town: Santos, São Paulo, Brazil

Living In: Windermere, Florida, USA

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Reviewed: Aug. 17, 2009

This is an excellent recipe. I do suggest adding a little spinach, for color.

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Siberia_McLean

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Reviewed: Nov. 5, 2008

I only put in 1 cup of milk so it wouldn't be soupy. As for cheese, I combined 1 c. ricotta cheese, 1 c. mozzarella, and an egg. I also added spinach, garlic, basil, and parsley. My dad and my husband loved it!

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 13, 2008

Okay I really liked the concept of seafood lasagna, but I tweaked this recipe a LOT so I couldn't give it a 5 without the caveat that I tweaked, so your mileage may vary. Instead of 5 cups of mozzarella, I subbed in 1 C of ricotta, and 1 C of fat free cottage cheese. I mixed that and an egg in with the shrimp and crab and used that as my filling. I added garlic salt to the sauce - I should have added more, but I like a lot of garlic. I was only able to fit the bottom layer, and 2 more layers of noodles in my pan, since apparently I like my inside layers pretty thick. If I make this again, I'll double the recipe for the inside and sauce, and make two, one for now and one for the freezer!

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YaYasMom

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Reviewed: Jul. 12, 2008

very rich, creamy lasagna. different but good. you should be a creamy sauce/alfredo fan to really enjoy this which i am not- but my bf is. we used crab, shrimp, and scallops. added spinach, layer of ricotta mixed with an egg, old bay, and some parsley. had to add a bit more flour to thicken up the sauce. overall a great dish with an interesting flavor.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

we did not like this recipe at all....i had to throw away most of if

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Linda C.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 15, 2008

I did not care for this recipe. It may have been better had I taken the recommendations to double the sauce, but honestly, I doubt that could have saved it.

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auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jan. 1, 2008

Incredible. Incredibly rich, though. Remembered one reviewer who said they were a big eater but this is RICH. They are right. That doesn't mean it isn't good, it's the BEST seafood lasagna recipe I've ever tried. Did the version that is seafood on bottom layer, ricotta egg and 1 TBSP Old Bay in middle layer and seafood on top. Putting the Old Bay in the white sauce also helps what is already a good recipe. You're doing it now, but do yourself a favor and READ THE REVIEWS. They are very helpful. The only thing I will change is perhaps make a smaller one next time. For 2 people it may be just a little too much

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Mark Womack

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Reviewed: Sep. 6, 2007

This recipe is gr-8..it definately would be made again..i made a salad and had garlic bread.It definately is better the next day.

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Nique

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Reviewed: Jun. 23, 2007

WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta cheese mixed with a couple of beaten eggs. For the sauce I took the water I used to boil the shrimp, added a little white wine, and reduced it to about one cup. I started the sauce with the butter/flour roux, gradually added milk, shrimp reduction, and half-and-half. I also added Old Bay seasoning, paprika, a few dashes of Tabasco, and some basil. Total liquid was approximately five cups, but I was making a big lasagna. I added the grated parmesan to the sauce last. I layered in this order between the pasta: crabmeat, ricotta, scallops, shrimp. The scallops were small so I did not need to pre-cook them. It's important to let this rest 15-20 minutes after removing from the oven so your lasagna squares will hold together when serving. This made a fantastic dinner with garlic bread and a mixed green & romaine salad. Thanks for making everyone happy at the dinner table!

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foraging4food

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Reviewed: Nov. 23, 2006

Very tasty! I made the modifications as others mentioned. I added 2 tsp garlic pwd, salt & papper, 1/2 tsp Old Bay. I only used 2 cups of mozarella & added 1 cup of Ricotta, I made it in a 9x9 stoneware pan but used the full batch of sauce - it was too runny - next time will use less sauce by maybe 1/3.

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vickie in nh

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Reviewed: Nov. 18, 2006

Yum!!! My boyfriend & I both loved it!! I did double the sauce as well as add a few spices parsley, oregeno, basil & garlic....VERY GOOD!!!

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PEANUT0655

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Reviewed: Oct. 29, 2006

This lasagna was great! I used the advice of the other reviewers (like Pasadenso) and made small changes such as more sauce, ricotta cheese, and 1 1/2 tsp of Tony Chachere's Creole seasoning (couldn't find Old Bay) Everyone who tried it wanted seconds! My friend wants me to bring it for part of her family's Christmas Eve dinner.

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Renee

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Reviewed: Sep. 10, 2006

Wow! I made this for my boyfriend because he loves shrimp and lasagna, and chose this recipe over another one with better ratings because the ingredients cost less. I made this as the recipe described except doubled the sauce as someone recommended, used half the shrimp and (imitation) crab and mozzarella, and added spinach as one of the layers. The sauce was bland as written but really something with salt, pepper, garlic powder and Emeril's Essence added. Next time I'll just do 1 1/2 times the amount of sauce though because it overflowed in my oven :o(

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 14, 2006

My boyfriend and I made this for some friends this past weekend and they loved it. Unfortunately I did not read the reviews before I made it. I agree with the consensus the sauce was not really enough and it was slightly bland. A little garlic would have made it better. Our guests were very impressed though.

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Elysa

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 5, 2006

I made this recipe last night for dinner for tonight. At lunch today I could not help myself & had to give it a try! I thought it was really good!! I made some changes to mine that I wanted to note. The only "seafood" used was imitation crab (one family member is allergic to shellfish but misses it!) I also added some spinach and diced tomatoes to the ricotta mixure. I used regular mushrooms since I had them. The shredded cheese was a Colby Jack/Mozerella mix which gave it some color along with the tomatoes & spinach. It turned out absolutly beautiful! If anything it may be a little bland in flavor, but it's nothing a little additional seasoning or a dash of hot sauce before you eat it, can not fix! Overall I love it & wil make it again! Thanks for the recipe!!

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IROL

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Reviewed: Mar. 1, 2006

Two words; Yum Yum! I added garlic cloves in the sauce when I made it which added a little zest and used less cheese. Only thing I wish I had done differently was double the sauce. It turned out a little dry because the noodles soaked up the sauce. Even though dry it was delicious. Will make it again!

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Kimbers

Cooking Level: Expert

Home Town: Amherst, Virginia, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: Jan. 26, 2006

My lasagna turned out pretty well, but I cheated. In reading the other reviews I was concerned that it may turn out rather bland. I'm not very good with adding seasonings and such, so I bought a mushroom alfredo sauce. I added the parmesan cheese to that, and layered everything accordingly. I will probably make it this way again.

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J.Blackwell

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Reviewed: Jan. 17, 2006

This was a decent recipe. I made as-is, except adding garlic, onion, salt, and pepper to the sauce and ricotta cheese to the layers, but the next time I make this I will change a few things. I didn't think the crab went too well in the dish, next time I'll leave it out and add two pounds shrimp, or the one pound shrimp and the same amount of scallops. The sauce turned out a bit more "grainy" than I am used to, so I plan to take the sauce from the White Cheese Chicken Lasagna recipe on this site, leave out the herbs, and use that with only two cups cheese. I agree with the other reviewer's that you can easily add less shredded cheese. Thanks for sharing.

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